VEG PULAO ( Jhatpat Pulao )

This pulao is so easy to make and cooked very fast in a pressure cooker we named it jhatpat pulao.. I remember when we used to go for movies this was the dish that my mom used to make when we came back. Those days eating out was not common. We would keep all the ingredients ready before we went. You can choose ant vegetables that you prefer.

Ingredients:
Rice ..... 2 cups
Mixed vegetables ... 1 cup ( I have used carrot, beans,broccoli, potato and green peas)
Tomato ...... 1 optional
Garlic ....... 1 tbsp (crushed)
Ginger ...... 1 tsp (grated)
Green chillies .. 2-3 (slit)
Mint leaves ... few
Turmeric powder ... 1/4 tsp
Garam masala or Biriyani masala ... 1 tsp
Red chilli powder .... 1/4 tsp or as you like it
Salt ...... to taste
Oil ..... 3-4 tbsps

Tempering Ingredients:
Cardamoms ... 2-3
Bay leaf ....... 2
Cloves ... 4-5
Cinammon stick ... 1 piece
Shah Jeera / cummel seeds .. 1/2 tsp

Method:
1. In a pressure cooker heat the oil and add the tempering ingredients (whole spices mentioned in the list)
2. Then add the garlic, ginger, green chillies, mint leaves and saute.
3. Tip in the cubed vegetables and tomato. (peel the skin to make a rose for garnishing)
4. Add salt and spice powders. Sprinkle a little water and close the cooker for 1 whistle. The vegetables have to be half-cooked)
5. Now add the washed and soaked rice and 4 cups of water. If you see a little gravy in the cooker then add only 3 and 1/2 cups. Check the salt and add if needed.
6. Close the cooker for 2 whistles and half a minute on sim after that.
7. Let the steam remain insiide. Open it after 5-7 minutes and the pulao is ready to be served.

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DIWALI SPECIAL - MYSORE PAK

A pre-note:
Mysore Pak is said to be a tough recipe to learn.Some say its timing, some say it's the measure of ingredients etc etc..and I tried to make it a lot of times too.Shobha ji & I were discussing about how to perfect this recipe but somehow, neither she nor I could ever come around to making it.This Diwali,I have been on a mithai-making mania (hee hee) and I told mom, let's us make more sweets but less quantity.So we took a Sunday off from cooking,requested Papa to order lunch from outside and we dove into our mithai making spree.(marathon? ;-))

The Mysore Pak was incidentally the best sweet to come out of our efforts.I was so apprehensive of the result that I did not take too many photos while making the recipe.But I will try to explain it as clearly as possible.


Ingredients:


Besan (Gram Flour): 1 cup
Sugar: 1 & half cups
Water: 1 cup (Make 1-thread consistency syrup
Ghee: 1 & half to 2 cups
Method:


1. Melt ghee & keep aside.
2. Heat 1 tbsp ghee (from the given qty) in a pan and roast besan in sim until raw smell goes away. Do not let it turn even light brown. It has to be the same color, only the smell goes away.
3. Keep aside.
4. Take sugar in the pan, add the water & boil until the consistency is of a thick 1-thread.
5. Add 1 tbsp ghee to it. Mix well.
6. Add 1 tbsp besan & see the froth coming up.
7. Add the entire qty of ghee now, mix well.
8. Add the entire qty of besan also, and mix both until everything is mixed up evenly and the mixture starts thickening visibly with bubbles.
9. At this stage, when the bubbles grow bigger and thicker,
IMMEDIATELY TRANSFER THE CONTENTS INTO A GREASED THALI.
After it sets, you may cut it into cubes and serve.
The color keeps darkening even after transfering into thali. Thats y we musn't brown the besan while roasting.
The trick is to make sure that once it expands, it doesnt go down again. The other methods that tell u to add spoon-by-spoon of besan & ghee actually kill the whole purpose.The expansion has to be only once.As soon as it comes to its full height, its supposed to go onto the plate.
So all the best with this version of Mysore Pak!!

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DATE & NUT ROLL

This sweet always will remind me of my friend Chandni. In Mumbai we used to go out for shopping together. She was buying all the ingredients to make date and nut laddoos. I found the recipe so simple and very healthy and tried out at home with a little variation. I made them into rolls. Chandni remarked that these lookes more decoratiive than the laddoos.
Ingredients:
Dates ........ 200 gms.
Walnuts .... 1/4 cup
Almonds ... 1/4 cup
Pistachios.. 1/4 cup
Cashewnuts... 1/4 cup
Poppy seeds ... 2 tbsps.
Ghee (clarified butter) ... 1 tbsp.
Method:

1. Cut the nuts into pieces and dry roast them for 1-2 minutes on medium flame.

2. Dry roast the poppy seeds for half a minute.

3. Take a level spoonful of ghee in a non-sticky pan and add the chopped dates. Stir fry the dates crushing them with a wooden spatula on medium flame for 5-7 minutes until they become soft and pulpy.(if the dates are not fresh it may take a little more time)

4. Reduce the flame and add the nuts and mix them well.

5. Remove this into a plate and allow this mixture to cool a bit. Rub a little ghee to your palms and make a cylindrical shape.

6. Spread the poppy seeds on a flat surface and roll it in this.
7. Refrigerate it for one hour. Cut into round slices.
This is a very healthy and sugar-free sweet

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GIVEAWAY @ NIVEDHANAM

Dear Friends,

Sowmya is celebrating the First Anniversary of her blog NIVEDHANAM  with a giveaway.

Check out the participation details HERE  

There are going to be 10 winners !! 

You could be one of the lucky winners too ..

Do participate in the event.

PISTA BARFI

Ingredients:
Milk powder ....... 400 gms.
 Sugar ................... 1 & 1/2 cup
Butter or Ghee ... 30 gms.
Cream or milk .................. 200ml
Ground Pistachios...........4 tbsp.
Cardamom powder ......... 1/2 tsp
Green colour ................... 1-2 drops
Saffron ............................ a pinch

Method:

1. Mix the milk powder, cream, ghee, milk, pistachio powderand pass it through a sieve.

2. Boil the sugar adding one and half cups water, cardamom powder, saffron, green colour to make a syrup of 2 string consistency.

3. Now put the sieved mixture into it and keep stirring till the mixture starts leaving the sides.(approximately 10-15 minutes)

4. Apply ghee in a flat dish and spread the mix.Garnish with chopped almonds and pistachios.
5. Let it cool before cutting into pieces.

 

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MAHARASHTRIAN FISH CURRY

I tried out the Maharashtrian fish curry with the Kolhapurii masala that I picked up during my last visit to India. It was quite good but nothing  like the one Mom used to make with the freshly ground masalas at home. My dad's bua living in Kolhapur had given her the authentic masala powder recipe. I couldn't make the masala at home because we don't get all those Indian spices here. However I have shared the recipe link in the post.

Ingredients:
Fish -- 500 gms
Garlic .... 2 tsps (crushed)
Tamarind paste .. 1-2 tbsps (as you like it )
Turmeric powder .. 1/2 tsp
Asafoetida .... a pinch
Kolhapuri masala ... 1 tbsp (add more if you like it spicy)
Coconut milk .. 1/2 cup
Salt .. to taste
Oil ... 2-3 tbsps

Kolhapuri Masala Recipe .. See  HERE


Method:

1. Clean the fish and marinate with half the garlic, tamarind paste salt and turmeric powder.

2. Heat oil in a pan.Add asafoetida and the remaining garlic.

3. Saute and add water.When it boils add the spice powders and salt.( Add salt carefully as the fish is also marinated with it )

4. Tip in the fish slices and cook until almost done.

5. Stir in the coconut milk and boil for half a minute.
Keep the spice level according to your preference. You can also add slit green chillies / red chilli powder to the curry if you love spicy food.

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MANGO RAITA

Another cool raita for summers. Now that the mango season is here let us relish some mango dishes.
Recipe source - Homely Food

Ingredients:
Mango ... 1
Yogurt ... 1 cup
Sugar or Honey ( optional)
Salt ... a pinch or two (to balance the taste .. you may skip if you don't like)
Cardamom powder .. a pinch

Method:
1. Churn the yogurt and add the salt and sugar if you like .. they can also be skipped.
2. Peel and cut the mango into small pieces.
3. Mix it into the yogurt and sprinkle cardamom powder.

Tip: You can also add a spoonful of Rooh Afza or Rose Syrup.

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5 - MINUTE MICROWAVE BARFI

Ingredients:
Milk .... 3-4 cups-to make chena (paneer)
Vinegar or lime juice - 2-3 tbsp
Sugar ........ 1 cup
Milk powder ....1 cup
Cardamom powder ....1/2 tsp.
Saffron
Pistachios ... chopped (to garnish)
Almonds ..... chopped (to garnish)
Ghee .....1 tbsp.
Method:


1.Pour the milk in a glass bowl and mix the vinegar / lime juice.Place it in the microwave and heat it for 3-4 minutes to curdle it. (about 3 cups of full cream milk makes one cup of paneer.) Strain it well and set it aside to cool and then crumble it.(there should be no water left in the paneer)
2.In a bowl mix 1 cup paneer, 1 cup sugar, 1 cup milk powder, cardamom powder, saffron and ghee.
3. In a flat dish apply ghee and spread this mixture.

4. Sprinkle chopped pistachios and almonds on top.
5. Microwave it for 5 minutes. Let it cool and cut into pieces.

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